Copper Cookware
I'm in the market for new cookware, and I plan to buy copper (copper bottom, stainless inside). What brands are the best? Where to buy? Any tips for cooking with them? Etc...
Thanks!
Kelly
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13 Comments:
Kelly,
Unless you are looking for an expensive decoration, why copper. Yes, it's a great conductor of heat, but even with the stainless interior it's a bitch to maintain. If you want to drop bucks go All-Clad or any other high end stainless ware.
As for me, I buy at TJ Maxx/Marshalls or at Restaurant Supply stores and use the savings on the food. YMMV
Scotty at 1:27PM on 11/07/07
I have a few pieces of Mauviel, which are solid copper lined with stainless steel. They are extremely expensive here in the US, I bought mine in Paris where, even with the strong euro, they were much less than here. I brought my pans back in my carry on luggage. I was worried the security goons would confiscate them, since they are so heavy. Definitely much more potentially dangerous than your shampoo or nail clippers, but only elicited a snicker from the x-ray machine operator.
I love them because they are very responsive. When I change the heat, the pan changes with the flame, whereas cast iron skillets seem much slower, and they distribute the heat much more evenly than non-stick or regular stainless pans. Also, the bright lining is really helpful for judging the color of a sauce, which can be hard to see in a nonstick (which I hate) or cast iron.
I'd say it's worth the money if you cook often and are attempting things that require some precision. If you are going to do it, dont skimp. Buy the heaviest thickness you can get (like 2.5 mm), and go for all copper with stainless inner lining, dont get the ones that are just copper on the outside with aluminum in the middle and stainless lining, those are a ripoff. Also get the ones with the heavy cast iron or steel handles, not the brass ones. The brass ones are usually a lighter weight both in the handle and the pan itself, and cant be put in the oven for instance, which will rule out your pan roasting options. Mauviel is the best IMHO.
seyo at 1:38PM on 11/07/07
Oh, and they are super easy to clean, I put mine in the dishwasher. The copper will tarnish, but that does not affect performance. I think the colors of the tarnish are beautiful anyway, so you wont ever catch me slaving away scrubbing them with metal polish.
seyo at 1:42PM on 11/07/07
I got a set of Revere Ware as a wedding present over 40 years ago and have been using them ever since. They're hanging up on a pot rack on the wall behind my stove. I've been cleaning them with copper cleaner all these years and they still look good. I used to use Twinkle to clean the cooper bottoms; now I use Cameo.
SavtaShayna at 4:06PM on 11/07/07
I love my Falk Culinair -http://www.copperpans.com/
They have a brushed copper exterior which is easy to maintain as it doesn't scratch when you scrub it. I've found I can use much lower heat as they are so conductive. Also practicly stick free. I don't put them in the dishwasher as they clean up so easily I haven't seen the point. Only drawback is they are heavy. I doubt I'll ever have to replace them unless someone steals them!
pallee at 4:53PM on 11/07/07
Ditto for the RevereWare. My granny has had hers for 40+yrs. I've had mine for about 15yrs (since I 'went off to college'). It is durable, but cheap enough that you don't have to go ballistic when your son leaves it on the stove until all the water boils out, starts a fire & ruins the pan. (I went ballistic, anyway, but, hopefully, you have more self control than I do. : |)
KitchenHawk at 6:41PM on 11/07/07
I've been looking at new cookware myself. Several years ago I bought a few pieces of Calphalon commercial. It works great but it's such a b***h to care for that I started looking for something else. I personally would not go with copper for this same reason.
I've begun adding stainless with a copper core. I love this stuff. It conducts well and evenly. It can be scrubbed. It goes in the dishwasher. Barkeepers Friend takes off anything that a scrubber won't. It's just terrific.
I plan to get All-Clad unless I find something equally good for less money. I do have one terrific large saute pan (5 qt) that I got at Costco -- stainless with copper core -- it's been excellent and was less than $40!!!
LoCo at 10:18PM on 11/07/07
Thanks for all the great tips, everyone. I will look into all of these brands, maybe buy one of each, and see what I like best.
Kelly Spitzer at 10:59AM on 11/08/07
I agree with you Scotty. My husband bought us a set of All-Clad a few years ago and we've been adding to it since. I have to admit at the time I couldn't understand his desire to do so since I had been cooking with Farberware and Revereware for years and I thought they were just fine. You just don't know until you try it. And Bar Keeper's Friend will keep All- Clad looking spectacular. Funny thing is I just told him the other day that our decision to purchase the All-Clads and large set of Wustof knives were the best purchases we ever made. Ironic, huh?
I actually don't think I could lift a Mauviel once it was full of hot food! They are absolute beasts. (The All-Clads are heavy enough.) That sounds like a disaster waiting to happen my kitchen!!!
frederika at 3:32PM on 11/08/07
This weekend the Mauviel-Emile Henry-Cuisipro is having their first annual warehouse sale in Delaware. http://www.emilehenryusa.com They say the discounts are 50% or better.
For those who can hop on to 95 this might be the break you need to get some good copper.
Also Tuesday Mornings has some pieces, I picked up a Jam Tub today for 49.95 I think its 16-20 cups in size, a real bargain.
JerzeeTomato at 9:23PM on 11/08/07
My comment this:
I love my Falk Culinair -http://www.copperpans.com/
They have a brushed copper exterior which is easy to maintain as it doesn't scratch when you scrub it. I've found I can use much lower heat as they are so conductive. Also practicly stick free. I don't put them in the dishwasher as they clean up so easily I haven't seen the point. Only drawback is they are heavy. I doubt I'll ever have to replace them unless someone steals them!
I have six pans and I love them. Barkeepers Helper keeps them looking new. The only gripe I have is the covers are not copper, I repeat, not copper. They're copper plated steel. after many cleanings the steel starts to show through. So the covers are a big rip off. I've tryed to get the company to do something about it, but they haven't responded.
way2ski at 8:10PM on 05/13/08
I'd definitely go for the stainless lined pans. I recently made the mistake of purchasing tin lined pans from Lara Copper - a Tasmanian hand made pan - and after only 8 minutes on low heat, the pan melted!!
On further inspection, these pans are very heavy tin, but have minimal copper. I realize they're cheaper than say Mauviel, but I thought I was doing a good thing supporting a small business - when I called them, they just didn't want to hear about it. Realize most of you are in The States but save yourself the postage if you're considering Lara Copper pans.
Peggy Night at 7:27AM on 02/06/09
Hi, I am Ludwig Engler from Lara Copper
Our pans are 2.5 mm thick. Fry, saute, crepe pan 2.0mm + 0.5 mm tin, sauce pan casserole 1.6 mm + 0.9 mm copper. We choose this combination for long live before re-tinning.
The tin lining melts at 450 F. The customer was given specific instruction on how to cook with tin lined copper cookware. For the past 300 years people have cooked, and still do, in tin lined copper cookware without any problem.
I remember the customer. He rung me and was hysterical, I asked him to return the pan, I was going to refurbish the pan and return it to him free of charge. He did not want that. He bought 2 pans, the unused one he was going to return for a refund. I have not heard of him any further, until I read the above comments.
We have thousands of customers all over the world, once in a while on of them is doing the wrong thing and tries to blame us for his / hers mistake.
ludwig at 4:21PM on 03/04/09